The pork butt turned out incredible yesterday! Like any normal red-blooded American man, I only followed about half the advice I got... //letseat//
I put the rub on the night before as Tony recommended. But before that, I actually cut every bit of fat I could see off the meat... so no fat cap, period.
Got the Egg stabilized at 250, and filled the drip pan with red wine. I tossed in 4-5 good size chunks of Apple wood. It wound up taking 7.5 hours for a ~5 pound piece of meat. Amazingly, the temperature of the Egg didn't move a degree the entire time!
Check out the smoke ring! //SLAMIN//